Bonjour tout le monde,
Hallo vrienden en volgers,
Here I am again with this week’s recipe that I want to share with you. It’s very easy, healthy, tasty, and for a change.. it’s breakfast!
The recipe below is with oats and almonds, but you can do it with other cereals as well. So be creative and try out variations by adding quinoa, buckwheat (NL: boekweit / FR : sarrasin), nuts and seeds (hazelnut (FR : noisette), pecan, sunflower seeds (FR : graines de tournesol / NL: zonnebloempitten), …).
What we like about it at home is that the house smells deliciously like cookies when we make the granola. And afterwards you can store it in a jar (FR : bocal / NL: glazen pot) for a while. So when you don’t have lots of time in the morning, but you want a quick, healthy breakfast: all you have to do is pour some granola in a bowl, add some plant-based milk, some fruits if you like and you have a wonderful breakfast, ready in 1 minute.
This recipe is gluten-free, lactose-free, and NO refined sugars.
650g of gluten-free oats (or regular oats if you are not sensitive to gluten)
(NL: havermout / FR : avoine)
350g of white almonds
1 cup of oat bran (NL: haverzemelen / FR : son d’avoine)
You can do the recipe without the oat brans, but I like to add them in recipes because eating them + drinking lots of water, absorbs belly fat. So if you are a fan of a skinny waist, then you should incorporate more oat bran in your diet.
4 table spoons of melted coconut oil
6 table spoons of maple syrup (NL: ahornsiroop / FR : sirop d’érable)
a pinch of salt
1 teaspoon of vanilla powder (NOT sugar) or vanilla extract
Stir all ingredients together in a bowl. Make sure the oats and almonds are all covered in oil.
Pour the mixture onto a baking tray covered with baking sheet (NL: bakplaat bedekt met bakpapier / FR : plaque de cuisson couverte de papier cuisson). Put tray in pre-heated oven of 145°C for 20-25 minutes (until golden brown).
Let the ready granola cool down and keep in a jar.
Here is a picture of a variation with hazelnuts, sunflower seeds, quinoa, buckwheat and some dried figs: